Fish stew with vegetables
- 2 tbsp olive oil
- 2 onions, finely chopped
- 3 garlic cloves, thinly sliced
- 1 large red pepper, seeded and thinly sliced
- 450g sweet potatoes, peeled and cubed
- 500ml fish or vegetable stock
- 1 tsp chopped fresh thyme
- 225g frozen peas
- 175g frozen sweetcorn
- 600g skinless white fish fillet, cut into bite-sized pieces
- salt and freshly ground black pepper
- fresh thyme leaves to garnish (optional)
Prep:10min › Cook:30min › Ready in:40min
- Heat the oil in a large deep frying pan over a medium heat. Add the onions and garlic, and cook for 5 minutes, stirring frequently, until the onions are light gold.
- Add the pepper and sweet potatoes, cover and cook for 5 minutes or until the sweet potatoes begin to soften. Stir in the stock, thyme and a pinch of salt. Bring to the boil, reduce the heat, cover and simmer for 10 minutes or until the sweet potatoes are just tender. Stir in the peas and sweetcorn.
- Place the fish on top of the vegetables, cover and cook gently for 8–10 minutes or until the fish is cooked through. Season to taste with black pepper, then serve immediately sprinkled with fresh thyme leaves if you are using them.
Cod and haddock are favourite round white fish but scarcity has pushed the price up, so take the pressure off and check out other similar fish, such as huss or coley. Compare prices and choose whatever offers the best value. Ask a fishmonger for advice if trying something different. * If you have a bottle of white wine open, use 150ml to replace part of the stock.
Altered ingredient amounts. I increased the sweet potato. I also find this an excellent recipe for using up any random veggies lurking in the fridge - 28 Nov 2009
I also used white wine, feel warm and taste was good. Thank you!! - 04 Jan 2014
- 29 Sep 2012